Eye Of Round A La Bordelaise
|Beef eye of sirloin/Beef eye of round||4 Pound (2 Kilogram)|
|Vegetable oil/Olive oil||80 Milliliter (1/3 Cup)|
|Red wine||125 Milliliter (1/2 Cup)|
|Beef broth||125 Milliliter (1/2 Cup)|
|Onions||250 Milliliter, thinly sliced (1 Cup)|
|Parsley||60 Milliliter, minced (1/4 Cup)|
|Thyme||1 Teaspoon (5 Milliliter)|
|Sugar||1 Teaspoon (5 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Peppercorns||1⁄2 Teaspoon, coarsely ground (2 Milliliter)|
|Cider vinegar/Wine vinegar||1 Tablespoon (15 Milliliter)|
€¢ Mix together in a large bowl the oil, wine, beef broth, onions, parsley, bay leaves, thyme, sugar, salt and pepper. Roll the piece of meat in the mixture, cover and marinate 24 hours, refrigerated. Turn the piece of meat 2 or 3 times while it's marinating.
€¢ To cook, place the bacon slices on a sheet of white paper. Microwave 2 minutes at HIGH. Place in the bottom of a deep dish large enough to hold the piece of meat.
€¢ Remove meat from marinade. Drain, reserving the juice. Place over the bacon the remaining onions and herbs in the strainer. Set the meat on top and add 1 cup (250 mL) of the marinade juice. Cover and microwave 10 minutes at HIGH, reduce power to MEDIUM and microwave 40 to 70 minutes, or until the meat is tender.
€¢ When cooked, place the meat on a warm platter. Add to the sauce 1/4 cup (60 mL) of the remaining marinade juice and the spoonful of vinegar. Microwave 5 minutes at HIGH.